Recipe courtesy of Curtis Aikens

Leek, Potato and Asparagus Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Cook: 35 min
  • Yield: 3 to 4 servings
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2 tablespoons vegetable oil or olive oil

1/4 stick (1 ounce) butter

2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)

1 celery stalk, chopped

1 large onion, chopped

2 large potatoes, peeled and cut into 1-inch cubes

1 1/2 cups water

1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact

2 cups milk

1/2 cup heavy cream

Salt and freshly ground black pepper to taste

3 whole green onions, chopped, for garnish


  1. Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!